Quick Chicken Curry

by Pamela

Quick Chicken Curry

Chicken curry can take a long time to make, but this recipe gets your chicken curry dinner on the table in 30 minutes. Perfect for weeknights.

I love this recipe! It’s one of my go to dinner recipes because it’s so easy to make and tastes like you spent hours making it. It’s rich and delicious and you can serve it over quinoa, rice or with just a side of vegetables.

I suppose one of the other reasons why I like this chicken curry so much is because I really like coconut too. The coconut milk pairs great with the curry and as you cook it, it thickens up into almost a cream sauce consistency.

You definitely need to use the canned coconut milk in this recipe, not the coconut milk you buy that’s chilled and found back in the dairy department. That stuff is watery and not the same thing as the canned coconut milk. Canned coconut milk is made with water and coconut. Sometimes you’ll also see guar gum listed on the ingredients list too because that’s used as a stabilizer.

Quick Chicken Curry Recipe

The apples and apricots in this chicken curry are a little unusual, I get it, but they add a nice sweetness to the curry. You could also swap out the apricots for golden raisins if you’d like. Both would work equally well in this.

Craig really likes this dish too. The curry I use isn’t too spicy, so it gets a deep curry flavor without a lot of heat. But if you want more heat, use a curry that’s got more bite to it. I can’t really recommend any because I like the mellower curry powders. But this chicken curry could definitely stand up to the heat. Especially since it’s got the sweet fruit in it.

Keep this chicken curry recipe handy for those weeknight dinners when you just don’t have the time to make something that’s long and involved. (I always keep a can of coconut milk in my cupboards.) This dish literally comes together in 30 minutes so there’s no long prep or cook time involved.

Quick Chicken Curry
 
Prep time
Cook time
Total time
 
Chicken curry can take a long time to make, but this recipe gets your chicken curry dinner on the table in 30 minutes. Perfect for weeknights.
Author:
Recipe type: Dinner
Cuisine: Indian
Serves: 2-4
Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 small apples, diced
  • 1 clove garlic, minced
  • ¼ cup apricots, chopped into small pieces
  • 1 pound chicken breasts, cut into 1” pieces
  • 2 teaspoons curry powder
  • 1 14 ounce can full fat coconut milk
  • kosher salt
  • freshly ground black pepper
  • 1 tablespoon coconut flour (optional)
Instructions
  1. Heat oil, in a large saute pan over medium high heat.
  2. Once oil is hot add onions, apples, garlic and apricots. Add a large pinch of salt and a few grinds of black pepper. Stir and cook until everything has softened and turned translucent. (Around 5-7 minutes)
  3. Add diced chicken to the pan along with the curry powder.
  4. Continue stirring and cook chicken until all sides are seared.
  5. Add the coconut milk and continue cooking until the chicken is no longer pink inside and the liquid has slightly thickened.
  6. If you want the mixture thickened up more, put the coconut flour in a small container and add a few tablespoons of the hot curry liquid (from the pan). Stir until the mixture is paste like and add to the pan. Stir it thoroughly into the mixture and remove from heat.

 

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2 comments

John/Kitchen Riffs August 30, 2017 at 8:55 am

I like hot, so if I have a curry powder that’s a bit too mellow I just add cayenne pepper. That does the job! 🙂 Anyway, this looks great — love curry, and wonderful to have a quick and easy recipe. Thanks!

Pamela September 5, 2017 at 9:52 am

Love the idea of adding cayenne to the mellow curry powder. I may have to try that for the husband…he likes things a bit hotter. Thanks John.

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